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“This is my first known experience with a Kyobancha … it is sweet and toasty, reminding me a bit of a cross between a white tea and a Houjicha. It is roasty-toasty like a houjicha, and light and...”
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“Loose
Appearance: full bancha leaf, natural breaks, olive brown
Aroma when Dry: earthy, slight spice, sweet
After water is first poured: buttery, earthy
At end of first steep: buttery, earthy,...”
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“Major backlogging here
The first thing I noticed about this roasted bancha was…well…how roastly and – uh – bancha-like it smelled. All leaves and burnt nuts – a very autumn smell. The leaves...”
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From Tealet

After the long cold winter tea growers in Kyoto Prefecture harvest tea leaves and twigs to produce Kyobancha. It has a deep woodsy flavor that is sure to warm you up on a cold holiday night. Many tea-growing regions refer to Kyobancha as ‘bancha for babies’ because it is so low in caffeine because of its late harvest date. It is very difficult to find this tea in stores because tea-growing families usually just drink it themselves.

Obubu’s production of Kyobancha produces a light, refreshing, and easy-to-drink tea. This tea is perfect for coffee drinkers that are newly introduced to tea. If you are sensitive to caffeine this tea may be easier for you to drink.

Buy This Tea Now —> https://www.tealet.com/obubu-tea-plantations/kyobancha

3 Tasting Notes

This is my first known experience with a Kyobancha … it is sweet and toasty, reminding me a bit of a cross between a white tea and a Houjicha. It is roasty-toasty like a houjicha, and light and sweet like a white tea.

The sweetness here reminds me a bit of raw sugar cane, it is so sweet and yummy. The roasted flavor is slightly nutty, and there is very little vegetative tone to this tea … it’s slightly vegetal … a hay-like vegetal tone … but it is barely there. This tea is light in body and texture as well as taste … and it is so lovely … relaxing to sip!

Preparation

The first thing I noticed about this roasted bancha was…well…how roastly and – uh – bancha-like it smelled. All leaves and burnt nuts – a very autumn smell. The leaves basically looked like cut leaves – brown and oxidized-looking. All pleasantries and no pomp, regardless of circumstance. It reminded me of a San Nen (three-year-aged) bancha I had some three years back. Whoah, how fitting!

The Tealet profile on this bancha recommended bringing water to a boil, letting it cool for up to three minutes, then steeping for about the same time. I cut the “wait” part out and just waited until the water came to almost-a-boil before stopping the kettle. However, I did adhere to the three-minute steep.

The liquor brewed dark amber instead of radioactive green (like other senchas). The aroma was just as autumnal as the dry presentation, all nuts, leaf, and…tartness? Okay, now I had to sip this to make sure that was what I smelled. Oh my, yes it was. This was both roasty and tart, not unlike another bancha I tried – an awabancha (pickled green tea). However, this didn’t taste like pickles – just like a green with a dash of hibiscus on the palate. I first noticed the tartness in the middle, but it continued with the trail-off to the finish. The aftertaste lingered on the roasty notes but still had a bit of zest to it. Very unusual…-ly wonderful.